Sun, M.; Wang, J.; Dong, J.; Lu, Y.; Zhang, Y.; Dong, L.; Wang, S.
Effects of Different Frying Oils Composed of Various Fatty Acids on the Formation of Multiple Hazards in Fried Pork Balls. Foods 2023, 12, 4182.
https://doi.org/10.3390/foods12224182
AMA Style
Sun M, Wang J, Dong J, Lu Y, Zhang Y, Dong L, Wang S.
Effects of Different Frying Oils Composed of Various Fatty Acids on the Formation of Multiple Hazards in Fried Pork Balls. Foods. 2023; 12(22):4182.
https://doi.org/10.3390/foods12224182
Chicago/Turabian Style
Sun, Mengyu, Jin Wang, Jun Dong, Yingshuang Lu, Yan Zhang, Lu Dong, and Shuo Wang.
2023. "Effects of Different Frying Oils Composed of Various Fatty Acids on the Formation of Multiple Hazards in Fried Pork Balls" Foods 12, no. 22: 4182.
https://doi.org/10.3390/foods12224182
APA Style
Sun, M., Wang, J., Dong, J., Lu, Y., Zhang, Y., Dong, L., & Wang, S.
(2023). Effects of Different Frying Oils Composed of Various Fatty Acids on the Formation of Multiple Hazards in Fried Pork Balls. Foods, 12(22), 4182.
https://doi.org/10.3390/foods12224182
